Prawn and tomato pasta

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Prawn spaghettiIngredients:

225g (8oz) spaghetti
1 tbsp olive oil
1 onion, peeled and chopped
2 garlic cloves, crushed
2 tsp caster sugar
1 tbsp tomato purée
8 plum tomatoes, skinned and quartered
2 tbsp chopped basil
1 tbsp chopped parsley
a knob of butter
250g (9oz) raw prawns, peeled
juice of ½ small lemon
salt and pepper


  1. Cook the spaghetti according to the packet instructions, then drain.
  2. Meanwhile, heat the oil in a saucepan. Add the onion and garlic and fry for 3 minutes, then add the sugar, tomato purée and tomatoes. Bring to the boil, then simmer for 10 minutes until the tomatoes are soft. Add the basil and parsley.
  3. Melt the butter in a frying pan. Add the prawns and fry until pink. Add the tomato sauce and spaghetti, then add the lemon juice and season well.

Recipe and image courtesy of Annabel Karmel. Annabel’s Family Cookbook (Ebury Press) is filled with cooking inspiration for the whole family and available to buy from 13 March. Visit

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